A vibrant mix of shaved asparagus, peas, greens, and tangy lemon dressing for a fresh spring meal.
# Components:
→ Vegetables
01 - 1 bunch fresh asparagus, woody ends trimmed
02 - 1 cup fresh or thawed frozen green peas
03 - 2 cups baby arugula or mixed spring greens
04 - 2 radishes, thinly sliced
→ Cheese and Nuts
05 - 1/4 cup shaved Parmesan cheese or pecorino
06 - 1/4 cup toasted pine nuts or slivered almonds
→ Lemon Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - Using a vegetable peeler, shave the asparagus stalks into thin ribbons and place in a large salad bowl.
02 - Add the green peas, arugula or spring greens, and sliced radishes to the bowl with the shaved asparagus.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine and evenly coat the vegetables.
05 - Add the shaved Parmesan and toasted pine nuts, tossing lightly again or scattering over the top.
06 - Serve immediately for optimal freshness and crispness.
